Ingredients
Scale
- 1 lb boneless skinless chicken breasts, sliced into strips
- 3 bell peppers (red, green, yellow), sliced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small flour tortillas
- Lime wedges and chopped cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
- In a large bowl, toss chicken, bell peppers, onions, olive oil, taco seasoning, chili powder, cumin, salt, and pepper until evenly coated.
- Spread the mixture on the sheet pan in an even layer.
- Bake for 15-20 minutes until the chicken is cooked through and vegetables are tender.
- Serve the chicken and vegetables with warmed tortillas, garnished with lime wedges and cilantro.
Notes
- Adjust spice levels to taste. For extra flavor, add minced garlic or a dash of hot sauce.
- For gluten-free options, use corn tortillas instead of flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Bake
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 fajita wrap
- Calories: 350 Kcal
- Sodium: 550mg
- Saturated Fat: 3g
- Trans Fat: 0g
- Protein: 25g
- Cholesterol: 70mg